This recipe was inspired by the delicious lemon-oregano jam Mario Batali serves at Babbo, in New York City. Try a dollop of our version on poached or grilled fish or chicken, or use it as a dip for steamed asparagus or artichokes.
• "Jam" keeps, covered and chilled, 5 days.
Recipe information
Total Time
1 day
Yield
Makes about 1/2 cup
Ingredients
Preparation
Step 1
Remove zest from lemons with a vegetable peeler. Remove any white pith from zest and lemon with a sharp knife. Blanch zest only in boiling water 5 minutes. Cut peeled lemons into quarters and discard seeds.
Step 2
Pur`zest, lemons, sugar, and water in a blender until smooth. With motor running, add oil in a slow stream, blending until "jam" is thick, and season with salt. Transfer to a bowl and chill, covered, 8 hours to allow flavors to mellow.
